I have eaten this soup at Olive Garden before, and loved it. Here’s the recipe for you, and quite frankly, I thought it was better than Olive Garden’s. Do yourself a favor – print this off, get off of the computer, & go make it NOW! This stuff is awesome!!! I didn’t invent it. To give credit where credit is due, I got it from HERE.
Zuppa Toscana (according to Google Translate, that means Tuscan soup)
- 4 slices bacon, diced (I used 5, & next time I may add a few more – I love bacon!)
- 1 lb ground hot Italian sausage
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 4 cups (32 oz) chicken stock ( I used my home made chicken stock)
- 3 cups russet potatoes, cubed
- 3/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 cups kale, in bite size pieces
- 1 cup heavy whipping cream
- parmesan cheese, grated
In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.
Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.
Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.
Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving.
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